Ingredients kimchi fried rice
- 100 gram kimchi (store-bought or make your own)
- 50 ml kimchi juice
- 100 gram rice
- sunflower oil or any other neutral oil
- 2 tablespoons sesame oil
- 3 tablespoons gochujan (Korean red pepper paste)
- 2 spring onions
- small handful of sesame seeds
Ingredients gochujang pork chops
- 4 pork chops
- 3 tablespoons gochujang (red pepper paste)
- 1 tablespoon honey
- 4 tablespoons ketjap manis
- 3 tablespoons rice vinegar
- 1/2 onion
- 2 garlic cloves
- 3 cm fresh ginger root
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small bowl
- ziplock bag
- medium-sized pan
- wooden spoon
- large skillet
Preparation — 15 minutes + marinating time
First we’re going to marinate the pork chops. PEEL and roughly chop the onion, garlic cloves and ginger root. COMBINE onion, garlic and ginger with ketjap, honey, rice vinegar and gochujang. SEASON the pork chops on both sides with pepper and salt and add them along with the marinade to the ziplock bag. MARINATE for at least an hour, but how longer you wait how tastier the meat will be.
COOK the rice according to the package, you can use any kind of rice you like. DRAIN the rice and set aside. Meanwhile finely CHOP the kimchi and combine the kimchi juice with 3 tablespoons gochujang. CHOP the spring onions in fine rings and set aside.
Finishing the kimchi fried rice and gochujang pork chops — 10 minutes
HEAT oil in the large skillet. REMOVE the roughly chopped onion, garlic and ginger and cook the pork chops for about 4 minutes per side.
Meanwhile HEAT the wok until it starts to smoke, then ADD a bit of neutral oil and cook the finely chopped kimchi a few minutes on high heat. ADD the rice and cook a few minutes more. ADD the red pepper mixture and stir well. ADD the sesame oil and sprinkle the rice with sesame seeds and spring onions.
SERVE the rice with the pork chops and if you like a simple carrot salad. The carrot lints are seasoned with white balsamic vinegar, pepper and salt. Enjoy!